Large heavy bottom pot with lid
Candy thermometer
Low heat setting on a gas stove top
Small 1/4 cup of plain yogurt (for your culture)
Long handled mixing spoon
Large container to put you yogurt into (Plastic or glass with lid) (a size that will hold the amount of milk you what to become yogurt) .
Blanket to wrap over night (even better is a styrofoam box with lid and two small bottles of hot water in it plus wrap blanket around that.)
1st.
Get you milk, pour it in the pot and heat at medium to low setting while mixing it every few minutes.
If milk starts to stick on the bottom of the pot turn heat down (you don’t want it to scald!)
2nd.
After you have gotten the milk to slow boil, take it off the stove to cool.
Mix every few minutes as it cools with your thermometer in the milk, cool until temperature is 108-110 Degrees F.
3rd.
Have yogurt container ready with your culture in it and pour milk in and mix well.
4th Do not seal yogurt container tightly (it need air circulation to work) wrap it in blanket, in a warm room for 8-12 hours.
5th
After 10 hours or so,unwrap blanket and check your batch of yogurt, seal lid and cool for 2-3 hours.
You can add flavors to it while cooling if you wish or after it is completed.
Enjoy!
Video below contributed by Aysem Bray and shows how the Brays make yogurt:
Home Made Yogurt
by Rick and Bobbi JonesWhat you need:
Large heavy bottom pot with lid
Candy thermometer
Low heat setting on a gas stove top
Small 1/4 cup of plain yogurt (for your culture)
Long handled mixing spoon
Large container to put you yogurt into (Plastic or glass with lid) (a size that will hold the amount of milk you what to become yogurt) .
Blanket to wrap over night (even better is a styrofoam box with lid and two small bottles of hot water in it plus wrap blanket around that.)
1st.
Get you milk, pour it in the pot and heat at medium to low setting while mixing it every few minutes.
If milk starts to stick on the bottom of the pot turn heat down (you don’t want it to scald!)
2nd.
After you have gotten the milk to slow boil, take it off the stove to cool.
Mix every few minutes as it cools with your thermometer in the milk, cool until temperature is 108-110 Degrees F.
3rd.
Have yogurt container ready with your culture in it and pour milk in and mix well.
4th Do not seal yogurt container tightly (it need air circulation to work) wrap it in blanket, in a warm room for 8-12 hours.
5th
After 10 hours or so,unwrap blanket and check your batch of yogurt, seal lid and cool for 2-3 hours.
You can add flavors to it while cooling if you wish or after it is completed.
Enjoy!
Video below contributed by Aysem Bray and shows how the Brays make yogurt:
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